Mastering Challah: Expert Tips for Perfect Dough Rising

For optimal rising, place your dough on a wooden surface or in a plastic bowl instead of a countertop, as countertops can conduct cold and warmth is crucial for yeast to work.

Plastic Bag Method:

Some recommend covering the dough in a plastic bag so it sweats and rises nicely.

Another advantage of using a plastic bag is that it retains warmth better, so the dough rises faster and better. Adding an additional light cover on top can speed up and improve the rising process.

Refrigerator Method:

Others suggest slow rising in the fridge. If using this method, oil the dough's surface, cover it with plastic, and place the bowl in the fridge for 12 to 24 hours.

Giving the Dough Space

To give your dough enough room to rise, ensure two things:

A. Place the dough in a deep bowl.

B. Don't secure the plastic too tightly.

Oiling the Dough Before Rising

Regardless of storage method, it's a good idea to lightly oil the dough before rising. This has two benefits:

A. Prevents the dough from drying out.

B. Saves on flour when braiding.

How to oil the dough?

1. If using a plastic bag – you can oil the bag.

2. If using a bowl – you can oil the bowl: remove the dough, oil the bowl with a drop of oil, return the dough, and then flip it to coat all sides.

Covering the Dough

Covering during rising is crucial to retain the heat.

There are several options for covering the dough:

Plastic Bag Cover:

Place the entire dough in an oiled plastic bag (clean, of course...), or put the dough in a bowl and cover it with a plastic bag.

Towel Over Bowl:

If rising at room temperature, cover the bowl with a towel. A combination is recommended: cover with plastic and overlay with a towel.

Cling Wrap During Fridge Rising:

This prevents fridge odors from penetrating.

• Even during the second rise, cover the loaves with plastic to keep them from drying out.

After covering, let it rise.

Proper Rising Time

For intact challah braids during baking, ensure a well-timed rise: neither too short nor too long.

Rising time depends on several factors:

A. Dough type

• Richer doughs with fat, sugar, eggs, etc., take longer. Therefore, cake doughs rise slower than bread doughs.

B. Dough quantity

• Larger quantities take longer to rise.

C. Environmental conditions

• Cold days extend rising time compared to warm days.

Average Rising Time:

The first rise lasts about 40 minutes to an hour and fifteen minutes.

The second rise lasts about 20 to 35 minutes.

• Beware of overproofing

Remember that the times listed are average, and make sure to check your specific recipe, weather, and conditions to avoid overproofing.

Why avoid prolonged rising?

• The dough might sour.
• An elongated second rise makes challahs overly light and airy, causing cracking when brushed with egg.
• Over-risen dough can cause strips to separate during baking.

How to know if the dough has risen enough?

A. Doubling in volume

One sign the dough has risen enough is doubling its original volume by two to two and a half times.

B. 'Finger Test'

In the 'finger test,' gently press the dough, leaving a small dent. If the dent remains, the dough has risen sufficiently.

How to speed up rising?

Speed only if necessary

In general, avoid rushing rising to protect dough texture. If necessary, here are some ways to hasten rising:

A. Garlic head method

Cover the dough with a plastic bag and place a full garlic head on top.

B. Matchbox method

Cover the dough with a plastic bag and place a matchbox on top, with the sulfur side facing the dough for added influence.

C. Warm oven method

Create an 'oven proofing box' to expedite the process, ensuring steps are followed correctly:

1. Heat the oven to its lowest temperature: 50-40 degrees Celsius.

If home ovens display only numbers, set it to number one.

2. Turn the oven off.

3. Cover the dough in a heat-resistant bowl, or the formed pastry in a baking pan, and place in the oven.

4. Close the oven door and wait for the dough to double in volume.

Some recommend placing a container of boiling water at the oven bottom.

Reminder: After removing the dough from the oven, remember to preheat the oven at high for baking.

How to delay rising?

Refrigerating the dough

To delay rising, store the dough on the fridge's lowest shelf where the temperature is coldest.

Note, the dough won't stop rising; the yeast will continue slowly.

After 12 to 24 hours, remove the dough from the fridge.

Once removed, do you need to let it rise before braiding?

Opinions differ:

Some say no waiting is needed, and others suggest waiting an hour before braiding.

If rushed but want some rise post-cooling, consider using the earlier mentioned warm oven method.

Afterward, thoroughly knead the dough, braid it, let it rise a second time for 20 to 35 minutes, then bake.

Once the dough has risen, it's ready for braiding.

The full chapter is in the book "The Paths of Challah," by Rebbetzin Esther Toliano.

Classes on house blessings and challah separation – to book: Call 073-2221290, Email aviva@htv.co.il